You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
121 K 4.3/5 (44 reviews)
Easy
2 IngredientsLast modified on: February 21th 2011
You will need:
3 
50 g 
Step by step recipe
Stage 1
It's better to separate the egg yolk from the white and put in the mixing bowl, tip sugar on top, and beat straight away.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 50 RDI=5 % | 20 RDI=3 % | 410 RDI=20 % | 1,720 RDI: 20 % |
| Per 100 g | 9 RDI=3 % | 50 RDI=4 % | 20 RDI=3 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For : £0.20
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This recipe uses (among others)
Caster sugar
Like these other recipes: New tiramisu, Apple Batter Puddings, Yeast-based flaky dough (for croissants), Blackcurrant-almond muffins, Pistachio panna cotta with custard, ... See them all 352
Egg yolk
Like these other recipes: Gâteau Breton (Brittany butter cake), Little lemon biscuits, Smoked salmon sacristains, Peach and verbena feuilleté, Apple and almond gratin, ... See them all 72
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